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Some days we crave something fresh and simple for dinner, so we came up with this recipe for just that. This easy and healthy vegan tomato soup is flavorful, creamy, requires just six simple ingredients and is ready in under an hour!
This is definitely one of the easiest recipes we have made and we will definitely be making it again and again! All you have to do is:
- Roast the tomatoes, onion and garlic.
- Transfer the veggies to a high-speed blender with the remaining ingredients and blend until smooth.
- Transfer the soup to a pot over medium heat and warm through.
- Boom, done!
PLUS: What is tomato soup without grilled cheese, right? This recipe pairs perfectly with the Vegan Caprese Grilled Cheese that Chris put together and we definitely recommend that you make them together!
Another recipe, another shot of Berry inspecting the photoshoot. We have photos of Berry standing over the food at almost every recipe shoot so I’m going to now include them to give you a feel of what was going on behind the scenes. He is such a goofball!
Let us know what you think of our soup in the comments below, and as usual, make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Easy 6-Ingredient Tomato Soup (Vegan & Oil-free)
- Total Time: 45 minutes
- Yield: 4 servings
Description
The easiest vegan tomato soup! This recipe requires only 6 simple ingredients and will be ready under an hour. It makes the perfect lunch or dinner in a pinch!
Ingredients
- 1/3 cup raw cashews, soaked overnight and drained
- 2 lbs tomatoes of choice (we used 4 medium globe tomatoes and 15 cherry tomatoes)
- 1 small onion, peeled and quartered
- 2–3 cloves garlic, peeled
- 1 1/2 cups unsweetened non-dairy milk (we used almond milk)
- 1/4 cup fresh basil, julienned OR 2 tablespoons dried basil
- Salt and pepper, to taste
Serve with
- Vegan Grilled Cheese, crackers or toasted bread
Instructions
- Preheat the oven to 425°F and line a lipped baking sheet with parchment paper or a silicone baking mat. Add the tomatoes, onion, garlic and a pinch each of salt and pepper the baking sheet and roast for 30-35 minutes, or until the tomatoes begin to char. Allow it to cool for 5-10 minutes after removing it from the oven.
- Transfer the contents of the baking sheet to a high-speed blender and then add the remaining ingredients. Blend until smooth and adjust seasonings to taste.
- Transfer the soup to a pot over medium heat and warm through.
- Serve with a side of grilled cheese, crackers or toasted bread.
Notes
- Recipe inspired by Half Baked Harvest.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
Nutrition facts label provided by Nutri Fox.
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White onion- is this a regular cooking onion or sweet white onion?
Can’t wait to try this this summer when I have loads of fresh tomatoes in the garden. It’s similar to what I make now but look forward to comparing. The roasted veggies should bump it up a notch.
Thanks!
Sorry, it is a regular cooking onion! I have made the change, thank you for pointing that out 🙂 I hope you love it!
Hi! I’d really like to make this yummy soup, but wonder what you’d suggest as a substitute for the cashew nuts? My daughter is allergic to them and she loves tommy soup. Thanks!
You can try to use some tahini (half of the amount since it is ground) or you can try to steam up some cauliflower or potatoes and blend those in for a creamy effect! 🙂